固相微萃取与气-质联用分析菊花曲奇饼干的香气成分
Solid-Phase Microextraction with GC/MS Method for Analysis of Volatile Compounds in Cookie with Chrysanthemum
DOI:
中文关键词: 固相微萃取 气-质联用 曲奇饼干 香气成分 菊花
英文关键词: solid phase microextraction,GC/ MS,cookie,fragrance,chrysonthemum
基金项目:
纪莹 钱海峰 周惠明
江南大学食品学院,江苏无锡214036
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中文摘要:
采用固相微萃取和气相色谱-质谱联用技术,分析了菊花曲奇饼干的香气成分.对菊花的香气成分进行了分析,共鉴定了其中的59个成分,占其香气成分总数的65.82%.对未加菊花的曲奇饼干的香气成分进行了分析,共鉴定了其中的69个成分,占其香气成分总数的92.81%;对菊花曲奇饼干的香气成分进行了分析,共鉴定了其中的84个成分,占其香气成分总数的94.39%.在菊花曲奇饼干的香气组成中,菊烯、樟脑、β-榄香烯、龙脑为菊花本身的香气组成.
英文摘要:
The fragrant compounds in cookie with chrysanthemum were isolated by solid phase microextraction and analyzed with GC/MS. 67 compounds were determined in the GC profile of chrysanthemum, occupying 77. 52% of the total fragrant components; 79 compounds wer
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